Easy Mediterranean Vegetable Soup
Easy Mediterranean Vegetable Soup



  • 400g mixed peppers, aubergine, onion and courgettes, chopped
  • 2 tbsp chopped garlic
  • Handful of chopped basil
  • 400g tin of chopped tomatoes
  • 1 veg stock cube
  • 200g ricotta, beaten with chopped basil and chives
  • Rye bread, to serve
  • Heat a large pan and tip in half the chopped mixed Mediterranean vegetables and the garlic. Cook for about 5 mins to soften, then tip in the tomatoes, stock cube, basil and 2 cans of water. Cook for a few mins, then blitz with a hand blender until very smooth.
  • Add the remaining chopped vegetables, cover the pan with the lid and cook for 20 mins on a low heat, or until the vegetables are tender. Spread the ricotta and herb mixture over the rye bread, and serve alongside the soup in bowls.
25 mins
4 serving

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